Chef De Partie (CDP) Cold Kitchen

Job Description

Title: Chef De Partie (CDP) Cold Kitchen

Company Name: Manzo Restaurant

Vacancy: 1

Age: 25 to 35 years

Job Location: Dhaka (GULSHAN 2)

Salary: Negotiable

Experience:

• 1 to 2 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Bar/Pub, Party/ Community Center

Published: 2024-07-16

Application Deadline: 2024-08-15

Education:

• HSC
• Diploma in Hotel Management

Requirements:

• 1 to 2 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Bar/Pub, Party/ Community Center

Skills Required: Cold Kitchen,continental kitchen,FineDine Plating,Food preparation,Hardworking and Passionate. Punctual,Leadership and teamwork

Additional Requirements:

• Age 25 to 35 years

• Proven experience as a Chef de Partie or similar role in a reputable restaurant or hotel.
• In-depth knowledge of culinary techniques and practices, including food safety and sanitation regulations.
• Proficient in preparing a wide range of dishes, with expertise in a specific cuisine or culinary style.
• Strong leadership and communication skills, with the ability to guide and motivate a team.
• Excellent organizational and time management abilities to handle multiple tasks and prioritize effectively.
• Creativity and innovation in developing new menu items and presentations.

Responsibilities & Context:

As a Chef de Partie at a fine dining restaurant, you will work closely with the Executive Chef to oversee the culinary operations and ensure the delivery of exceptional dining experiences. You will be responsible for assisting in menu planning, food preparation, kitchen management, staff supervision, and maintaining high culinary standards.

Job Responsibilities:

• Prepare and cook high-quality dishes according to the menu specifications and standards set by the head chef.
• Supervise and train junior chefs in your section, providing guidance and support.
• Ensure that all food preparation and cooking activities are carried out efficiently and in compliance with hygiene and safety standards.
• Collaborate with the head chef to develop new menu items and seasonal offerings.
• Assist in monitoring food inventory and placing orders for ingredients as required.
• Maintain a clean and organized workstation, ensuring proper storage of ingredients, tools, and equipment.
• Adhere to portion control guidelines to minimize waste and ensure consistent quality.
• Follow recipes accurately, ensuring that all dishes are prepared to the required standard.
• Monitor and maintain the quality of the food being served, addressing any concerns promptly.
• Assist in planning and executing special events, catering functions, and menu tastings.

Job Other Benifits:

• Salary Review: Yearly
• Lunch Facilities: Full Subsidize
• Festival Bonus: 2

Service Charge

Employment Status: Full Time

Job Work Place: Work at office

Company Information:

Gender: Male and Female can apply

Read Before Apply: Please apply only who are fulfilling all the requirements of this job

Category: Chef/Cook